Feb 3, 2021 | Snacks
Hummus With Spiced Crispy Chickpeas
A Mediterranean dip that combines perfectly with falafels, pita breads, lavash, chips, fresh veggie sticks and more. But when it comes to me, I almost eat it like a snack by itself. Oh, it’s so delicious!!! I also like to smear my chapattis with it and top it up with some pickled onions and green salad and it’s a perfect to-go breakfast/meal. This tastes amazing on sourdough toasts or in sandwiches too.
I also roast zaatar spiced crispy chickpeas to add as a crunchy topping to it and it takes the dish to the whole new level. However, I do like to add a lot of toppings to my hummus and the possibilities are almost endless. It could be onions, tomatoes, olives, parsley, cilantro, spices like sumac and zaatar, basil, mint, edible flowers and more.
How to make it?
Use canned or cooked chickpeas. Blend it along with tahini, garlic, lemon juice, aquafaba and salt. Add olive oil and ice cubes in intervals to make it fluffy and creamy. Pour in in a bowl or plate and make a well to pour in extra virgin olive oil. Top it up with toppings of choice. Exact measurements and process in the recipe card below.
How to store it?
This could be stored in a refrigerator for upto a week in an airtight container. Just drizzle some more EVOO before putting it in the fridge. That keeps the hummus moist too.
If you like this hummus with spiced crispy chickpeas recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
You may also like –
Baked Falafel Tacos with Basil Hummus
Hummus With Spiced And Crispy Chickpeas
Vegan, healthy, delicious snack or dip
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Dip, Side Dish, Snack
Cuisine Global
Hummus Ingredients
- 1 Cup Chickpeas Soaked overnight (measurement after soaking)
- 2 Tbsp Tahini
- 3 Cloves Garlic
- 1.5 Tsp Lemon juice
- 1/3 Cup Aquafaba (cooked chickpea water)
- 1.5 Tbsp Olive oil
- Salt To taste
- 2-3 Pcs Ice cubes Or 3 tbsp ice cold water
Crispy Chickpeas
- 1/2 Cup Chickpeas Soaked overnight
- 2 Tbsp Sesame oil Or olive oil
- Salt To taste
- Black pepper To taste
- 1 Tsp Zaatar spice
- 1 Tbsp Lemon pepper
- 1 Tsp Sweet paprika
Hummus
Pressure cook chickpeas to upto 3-4 whistles or until the chickpeas are soft enough. Drain and reserve 1/2 cup water.
Blend all hummus ingredients together to the desired creamy consistency. Add olive oil and ice cubes in intervals for a wonderful texture.
Pour it in a shallow bowl or plate and make a well in between and add extra virgin olive oil.
Top it up with onions, tomatoes, olives, zaatar spice, crushed black pepper, spiced roasted chickpeas.
Keyword Hummus recipe, hummus with crispy chickpeas
Jan 24, 2021 | Mains
Double chocolate overnight oats & chia breakfast.
A start to the day, so pretty and healthy makes the entire day energetic and productive. Only if words were enough to describe how delicious a breakfast could be. This is a great grab and go option for all those busy mornings. It is also perfect as weekdays meal prep in advance.
I am too happy making this one in anticipation of my next day’s delicious breakfast. Yeah, I love anything to do with chocolates! And the sound of the word double chocolate is a treat to the ears for chocolate lovers.
I usually make this by microwaving dark chocolate couverture. Whisk it until the chocolate is shiny and smooth. Then lightly sauté rolled oats in minimal butter (I like a little toasted and nutty flavour, but you can skip it). The rest of the stuff like milk, sweetener, chia seeds, cocoa powder and melted chocolate are soaked overnight along with the oats.
Next day morning all you need to do is, pour over a little more milk if the oats mix is too thick. Add toppings like fresh or freeze dried fruits and chocolate chips.
If you like this double chocolate overnight oats recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Double Chocolate Overnight Oats
Arpita Darooka
Healthy, delicious breakfast for busy mornings.
Prep Time 10 minutes mins
Soaking Time 8 hours hrs
Course Breakfast
Cuisine Global
- 1/3 Cup Rolled oats
- 3 Tbsp Dark chocolate couverture
- 1/2 Tsp Butter
- 1 Tbsp Fresh cream or coconut cream or cashew cream
- 2/3 Cup Milk Or any nut milk
- 1 Tsp Honey
- 1 Tbsp Chia seeds
- 1 Tsp Cocoa powder
- Fresh fruits & chocolate chips to garnish
In a heat proof bowl, microwave chopped dark chocolate couverture for 15 seconds. Whisk until the chocolate is smooth and shiny and melted well. Let it cool down to room temperature.
Heat 1/2 tsp butter and sauté oats for 3-4 minutes on medium low flame.
Soak all the ingredients overnight in a jar and refrigerate it, except the items listed for garnish.
Assemble in the morning - add more milk if the oats appear too thick. Add garnishes/toppings of choice. Enjoy!
Keyword Double chocolate overnight oats, Overnight breakfast recipe, Overnight oats food styling
Jan 20, 2021 | Drinks
Green Apple & Cinnamon Tea.
I love to try a variety of brews with staple pantry ingredients or seasonal and local produce. Playing around with ingredients is something that keeps me happy and sane. I share it here once I know I have perfected the recipe as per my and my family’s taste buds.
In the frame is my favourite fruity tea. When green apples are in season, this is one drink, I love to brew. With just a few ingredients, this soothing tea is a treat for the soul. The tang from the green apple and the warmth from the cinnamon is a perfect combination together. Just a hint of sweetener brings it all together. My love for cooking with fruits is not new and to use them in brews has become my latest obsession.
How to make this?
Grate half green apple and discard the peel. Add an inch half of cinnamon stick and a tea bag and dunk them all in 300 ml of water. Bring it to boil and then simmer it for 6-7 mins. Strain, add a tsp of honey and sip away to glory.
If you like this green apple & cinnamon tea recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
You may also like –
Spiced Ginger Lemon Tree
Green Apple & Cinnamon Tea
Arpita Darooka
Tangy and sweet tea with the warmth and aroma of cinnamon spice.
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Course Drinks
Cuisine Global, Indian
- 300 Ml Water
- 1 Pc Tea bag or 1/2 tsp tea leaves
- 1/2 Pc Green apple Grated
- 1.5 Inches Cinnamon stick
- 1 Tsp Honey Or any other sweetener
Mix all the ingredients together except honey
Bring it to boil. Then lower the flame
Cover and let it simmer for 10 mins
Switch off the flame, strain if using tea leaves or discard tea bag add honey or any sweetener of choice.Enjoy!
Keyword green apple and cinnamon tea, tea recipes
Jan 17, 2021 | Desserts
Eggless Dark Chocolate Orange & Coffee Cake.
Made for a special occasion in the family, this Bundt is an absolute hit.
This cake isn’t supposed to be overly sweet, so there is no use of sugar or sweetener in the icing. Feel free to add the sweetener of choice as per the taste buds.
if you like this recipe of eggless dark chocolate orange and coffee cake, do let know in the comments below or connect with me on my social media handles.
Eggless Dark Chocolate Orange & Coffee Cake
Arpita Darooka
Perfect celebration cake, eggless.
Prep Time 10 minutes mins
Bake Time 30 minutes mins
Course Dessert
Cuisine Global
- 1 Cup All purpose flour
- 1 Cup Castor sugar
- 1/4 Tsp Baking soda
- 1/2 Tsp Baking powder
- 1/2 Cup Cocoa powder
- 1/2 Tbsp Fresh orange zest
- 1/2 Tsp Instant coffee
- 1/2 Cup Yogurt at room temperature
- 1/4 Cup Milk at room temperature
- 1/2 Cup and 3 tbsp Butter at room temperature
Icing Ingredients
- 1/3 Cup Fresh cream
- 2/3 Cup Dark chocolate Roughly chopped or grated.
- 1/2 Tsp Instant coffee
Sift and mix together - flour, cocoa, baking powder, baking soda and coffee powder in a bowl. Whisk in orange zest.
In a separate large bowl, whisk together butter and sugar until its light and fluffy.
Add the yogurt and mix well. Add in the milk. Mix.
Add the dry ingredients to the wet mix and fold it gently. Do not over mix.
Line a 8” Bundt pan with parchment paper or brush it with butter.
Gently transfer the batter into it and bake it in a pre heated oven at 180 C for 30 mins or until the skewer comes out clean.
Remove it from the mould and let it cool to room temperature.
While the cake bakes, in a pan heat cream just until it simmers, add coffee and whisk. Pour it over dark chocolate and whisk until the chocolate is melted and is smooth and shiny. Let it cool.
Cover the cake with this frosting.
Top it up with candied orange peels, slices and more crushed chocolate.Enjoy!!!
Ensure all ingredients are at room temperature.
Keyword Eggless cake recipe, Dark chocolate orange and coffee cake
Jan 14, 2021 | Mains
Classic Pesto Pasta
When the meal comes together in less than 30 minutes, and is super satisfying. This is such a fresh and flavourful dish, versatile, and easy to make.
When i made pesto for the first time, I used the food processor. As I learnt and spent more time perfecting it, the game changer for me was hand pounding the pesto sauce. I also use a mix of Italian basil and sweet basil, thus making the pesto a bit less sharp. Sweet basil gives a nice hint of mint and tarragon to the sauce. Even though this classic is my favourite, I am definitely going to try using more greens while making pesto.
Traditionally pine nuts are used for making basil pesto, but this versatile recipe tastes wonderful with any nuts like walnuts, almonds or pistachios. Olive oil doesn’t add any flavour but a beautiful rich consistency. Mix this sauce with freshly boiled pasta and add some more basil and grated Parmesan on top and enjoy!!!
If you like this classic pesto pasta recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
You may also like –
Spinach And Mushroom Pasta
Roasted tomato and Chickpea Pasta
Pesto Pasta
Arpita Darooka
Herby, nutty, flavourful and super easy and quick recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Global
Pesto sauce
- 1/2 Cup Italian basil
- 1/2 Cup Sweet basil Use 1 cup Italian basil if this is not available.
- 1/3 Cup Walnuts
- 4 Cloves Garlic
- 1/3 Cup Parmesan cheese Grated
- 1/3 Cup Olive oil Extra virgin
- Salt to taste
- Black pepper to taste Crushed
- 1/2 Tsp Lemon juice
Boil pasta as per packet instructions, drain, mix in a little olive oil with spaghetti to avoid sticking.
In a pan, dry roast walnuts for 2 mins. Take it out and in the same pan dry roast garlic for another 2 mins. Let it cool to room temperature.
Use mortar and pestle to grind the sauce together - add basil, walnuts, garlic, salt, pepper and Parmesan. Add oil in intervals until it all comes together into a coarse paste. Add lemon juice and mix it all well.Alternatively you can use a food processor or chopper and crush them in small whizzes, while scraping the sides and adding olive oil in intervals. In a mixing bowl, mix desired quantity of pasta sauce with spaghetti and garnish with more grated Parmesan and basil.
Keep left over pesto sauce in the fridge in an airtight jar for upto 3 days.Enjoy!!!
Keyword Pesto pasta, pesto recipe, pesto sauce
